6. Prepare the stuffing.

In a large, buttered 9 by 13 baking pan, place the cornbread pieces in a layer. Sprinkle on the veggies, then pour on vegetable broth. Gently press down so that the cornbread gets nice and coated. Dot the top with butter and place in the oven.

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1. Gather the ingredients.

For the cornbread:

*See below for alternate flour ingredient list.

1/4 cup sorghum flour

1/4 cup tapioca starch

1/4 cup potato or cornstarch

1/4 cup brown rice flour

1 cup yellow cornmeal

¼ cup sugar

4 teaspoons baking powder

¾ teaspoon salt

1 teaspoon xanthan gum

¼ cup coconut oil/butter (In the store, it will be likely sold as “coconut oil”, but it is actually solid at room temperature. You will cutting it and then mixing it in to the dry ingredients)

3 tsp egg replacer mixed well with 4 Tbsp warm water

1 cup non-dairy milk

vegan butter such as Earth Balance for buttering the baking pan

For the rest of the stuffing:

1 Tbsp olive oil

2 cloves garlic, minced

2-3 stalks celery, diced (about 1 cup)

2 cups diced onion

3 cups vegetable broth

salt and pepper to taste

1 Tbsp vegan butter such as Earth balance, plus more for buttering the baking pan

*Alternatively, you can substitute 1 cup of Bob’s Red Mill Gluten-free All Purpose Baking Flour for the sorghum and brown rice flours and the tapioca and potato starches and follow the rest of the recipe accordingly. The cornbread is lighter and less dense but will still be yummy in the stuffing!

2. Make the cornbread (preferably with your little ones!)

Preheat the oven to 425 degrees. Sift together the flours then add the other dry ingredients. Cut in the coconut butter pieces and work them in with your hands into small pebbly pieces. This is especially fun for little (clean) hands to do. In a separate bowl, mix together the nondairy milk and the prepared egg replacer. Make a well in the dry ingredients and add the mixture. Stir with the rubber spatula until the ingredients are combined, but do not overmix.

3. Bake the cornbread and let cool.

Put the cornbread in a greased 8 by 8 inch baking pan and bake for about 20 minutes, until the cornbread starts to look golden and a toothpick inserted in the center comes out clean. (If using the Gluten-Free, All-Purpose Baking Flour substitution, bake about 5 minutes longer). Let the cornbread cool.

4. Cut up the cornbread.

Cut the cornbread into desired size. I like to cut it into large chunks and let it dry out slightly overnight. Then when I actually prepare the stuffing, I break it into smaller pieces to absorb more of the broth and veggie flavors. You want about 7-8 cups of chunks of cornbread.

5. Saute the vegetables and prepare the broth.

Preheat the oven to 375 degrees. Heat the vegetable broth until hot. It doesn’t need to boil, but just keep it warm until it is ready to be added to the cornbread. In a large saute pan, add the olive oil over medium heat. Add the chopped garlic and cook for a minute or two. Then add the onion and celery and cook over medium, stirring occasionally for about 10 minutes until the veggies start to brown. Remove from the heat.

6. Prepare the stuffing.

In a large, buttered 9 by 13 baking pan, place the cornbread pieces in a layer. Sprinkle on the veggies, then pour on vegetable broth. Gently press down so that the cornbread gets nice and coated. Dot the top with butter and place in the oven.

7. Bake the stuffing.

Bake the stuffing for about 30 minutes, until it starts to brown. Remove from oven and serve with lots of yummy Thanksgiving food!

Vegan, Gluten-Free Cornbread Stuffing

For the cornbread:

*See below for alternate flour ingredient list.

1/4 cup sorghum flour

1/4 cup tapioca starch

1/4 cup potato or cornstarch

1/4 cup brown rice flour

1 cup yellow cornmeal

¼ cup sugar

4 teaspoons baking powder

¾ teaspoon salt

1 teaspoon xanthan gum

¼ cup coconut oil/butter (In the store, it will be likely sold as “coconut oil”, but it is actually solid at room temperature. You will cutting it and then mixing it in to the dry ingredients)

3 tsp egg replacer mixed well with 4 Tbsp warm water

1 cup non-dairy milk

vegan butter such as Earth Balance for buttering the baking pan

For the rest of the stuffing:

1 Tbsp olive oil

2 cloves garlic, minced

2-3 stalks celery, diced (about 1 cup)

2 cups diced onion

3 cups vegetable broth

salt and pepper to taste

1 Tbsp vegan butter such as Earth Balance, plus more for buttering the baking pan

Gather the ingredients. First, make the cornbread. Preheat the oven to 425 degrees. Sift together the flours then add the other dry ingredients. Cut in the coconut butter pieces and work them in with your hands into small pebbly pieces. This is especially fun for little (clean) heands to do. In a separate bowl, mix together the nondairy milk and the prepared egg replacer. Make a well in the dry ingredients and add the mixture. Stir with the rubber spatula until the ingredients are combined, but do not overmix. Put the cornbread in a buttered 8-by-8 inch baking pan and bake for about 20 minutes until the cornbread starts to look golden and a toothpick inserted in the center comes out clean. (If using the Gluten-Free, All-Purpose Baking Flour substitution, bake about 5 minutes longer). Let the cornbread cool.

Cut the cornbread into desired size. I like to cut it into large chunks and let it dry out slightly overnight. Then when I actually prepare the stuffing, I break it into smaller pieces to absorb more of the broth and veggie flavors. You want about 7-8 cups of chunks of cornbread. Preheat the oven to 375 degrees. Heat the vegetable broth until hot. It doesn’t need to boil, but just keep it warm until it is ready to be added to the cornbread. In a large saute pan, add the olive oil over medium heat. Add the chopped garlic and cook for a minute or two. Then add the onion and celery and cook over medium, stirring occasionally for about 10 minutes until the veggies start to brown. Remove from the heat. In a large, buttered 9 by 13 baking pan, place the cornbread pieces in a layer. Sprinkle on the veggies, then pour on vegetable broth. Gently press down so that the cornbread gets nice and coated. Dot the top with butter and place in the oven. Bake the stuffing for about 30 minutes, until it starts to brown. Remove from oven and serve with lots of yummy Thanksgiving food!

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